Pink Christmas Frozen Fruit Salad Recipes

FROZEN FRUIT SALAD

Steps:

• Place frozen fruit in a large mixing bowl.
• Add lemon juice and honey. Stir well. The honey will get thick and sticky but once the fruit thaws, it will combine with the juice to make a delicious dressing.
• Cover the bowl with saran wrap and let it stand in room temperature for about 1 hour.
• Stir everything together just before serving.
• Garnish with chopped mint leaves, if desired.
• Serve.

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.

FROZEN CHRISTMAS SALAD

Steps:

• In a small bowl, combine pineapple and marshmallows. Set aside until marshmallows are softened, about 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir into marshmallow mixture. Fold in cherries and walnuts., In a small bowl, beat whipping cream until soft peaks form. Fold into pineapple mixture. Spoon into a 6-cup mold; freeze overnight. Let stand at room temperature for 15-20 minutes; unmold onto a serving plate.

PINK ARTIC FROZEN FRUIT SALAD

Steps:

• Drain pineapple, and soften cream cheese.
• Blend all ingredients except Dream Whip. Fold in Dream Whip.
• Pour into muffin tins lined with paper bake cups and freeze.
• After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use.
• Remove paper cups before serving.

BEAUTIFUL CHRISTMAS FRUIT SALAD

Steps:

• Wash the fruit well.
• Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
• Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
• Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
• Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
• Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
• Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
• Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
• Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
• Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
• Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
• Takes about an hour to make depending on your knife skills. Makes about 4 quarts.

PINK STUFF

Steps:

• In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.

FLUFFY PINK FRUIT SALAD

Steps:

• Drain cherries, reserving 1/3 cup juice (save remaining juice for another use). Cut cherries in half; set aside. , In a bowl, beat cream cheese and reserved cherry juice until smooth. Fold in whipped cream. Fold in cherries, pineapple, fruit cocktail, peaches, bananas and marshmallows. Transfer to a serving bowl. Refrigerate for at least 1 hour.